You are the sauce to my fries & the breath to my life.
These dipping sauces will make your life easy as these are simple to make and can be stored. A very versatile post that will be of help, no matter what you are cooking. Enjoy the sauces with sandwiches, use these as dressings for salads, dip any fried or steamed snacks.
5 Quick Dipping Sauces
Only one thing I would like to share here is –
For the fried snacks try sticking to the sauce that does not has oil as ingredient, and for steamed snack serve the dipping sauce that has oil as an ingredient.
I am not sharing the basic mayonnaise or herbed mayonnaise. Because I know we all are doing such sauces at home. I am sharing some interesting recipes here which I hope will be useful to you all –
First of all, if you don’t find mango puree go for pineapple, or plum or think something innovative. I had a jar of frozen mango puree in my freezer and it turned out to be very handy. Happy me!
1 teaspoon extra light olive oil
1 clove garlic, minced
1 tablespoon honey
1/4th cup tomato sauce
1 tablespoon balsamic vinegar
½ teaspoons Dijon mustard
2 tablespoon mango pulp
1 teaspoons chili flakes
salt to taste
Stir all of the ingredients together until well combined. Store in the fridge until ready to be consumed.
Quick Tip: In a hurry? add garlic, chili flakes, honey and mango pulp to your favourite ready to use BBQ sauce. Don’t forget to check on the seasoning before serving.
This will require Kimchi paste. You can buy kimchi paste or combine chilli flakes, garlic, ginger, sugar, lime juice, water, salt, and fish sauce (you can use a bit of soy sauce as a substitute for fish sauce in this recipe). Kimchi paste should be punchy, sharp and tangy.
6 tablespoons unsalted butter
9 tablespoons kimchi paste (see note above)
1 tablespoon honey
1 1/2 teaspoons toasted sesame seeds
1/4 cup chopped coriander (fresh)
Melt butter in a small saucepan over low heat. Add kimchi paste, honey, and sesame seeds. Continue to cook, whisking constantly, until emulsified and combined into a rich sauce. Add the fresh coriander and transfer to a bowl and serve.
The story – Raising Canes is a fast food restaurant at Texas that serves chicken fingers and fries along with Raising Cane’s Dipping Sauce. The sauce became so popular that people were eager to know; how is the sauce made? So with many trials the recipes secret was revealed online.
I am sharing my vegetarian version of raising cane’s dipping sauce. It is a tangy, rich sauce and is full of flavors.
This sauce requires Worcestershire sauce, either you buy it online or make it (vegetarian version). To make – Use 2 teaspoons soy sauce, 1/4 teaspoon lemon juice,1 tablespoon sugar, 1 teaspoon tamarind pulp and a dash of hot sauce. Mix till sugar dissolves.
1 cup mayonnaise (I prefer Hellman’s or Dukes
1/2 cup Heinz ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
Salt and pepper to taste
In a small bowl combine all ingredients and mix until well blended. Store in an air-tight container for a few hours before serving. Will stay good in a container for up to 2 weeks.
Milk mayonnaise is a great recipe for people who avoid eggs. The basic ratio for milk mayo – One-part milk (full fat) and one-part vegetable oil in a high cup. Take a blender and whisk, until oil starts its emulsion with fat and protein of milk.
1/3 cup cold Milk (full fat)
½ tsp vinegar
1 tsp Dijon mustard
1/3 cup of vegetable oil
Salt and pepper to taste
2/3 cup finely chopped parsley
In a deep high glass add the milk and oil, start to blend until it thickens. Add the rest of the ingredients and mix well. Add chopped parsley and do check the seasoning before serving. Keep in the fridge if any leftovers.
To make this amazing dipping sauce for dumplings, we start with the classic combination of Asian fish sauce (or use soy sauce), lime juice, and sugar, then punch it up with raw garlic, fresh cilantro, and hot chili flakes. The flavors blend seamlessly into a sauce and is a very versatile recipe.
8 teaspoons finely minced garlic (about 8 medium cloves)
4 tablespoons Asian fish sauce (soy sauce)
4 tablespoons fresh juice from about 4 limes
2 tablespoons light brown sugar
2 tablespoons finely chopped fresh cilantro leaves and fine stems
1 teaspoon chili flakes
Combine garlic, fish sauce, lime juice, brown sugar, cilantro, and chili flakes in a small bowl and stir until sugar is dissolved. Serve.